Gigot Boulangère

This was a delicious dish of boneless leg of lamb roasted on a bed of potato slices that took very little effort. The lamb was flavoured with garlic and thyme and was quite tasty but the potatoes, layered with onions, bay leaf and thyme and roasted in stock were fantastic and stole the show.

I deviated a little from the recipe in that I used Yukon Gold not floury potatoes, didn’t par boil them and coated them lightly in olive oil instead of using butter. The lamb was quite lean so there were no drippings to speak of to further flavour the potatoes but it was very convenient to roast them together in the same pan. The occasional oven temperature adjustment and a check on the lamb for doneness was the only attention required after it was in the oven.

I can see making this dish with other meats that could roast in 1-1 ½ hours…..chicken, pork….